Thank you so much for stopping by. I’m genuinely grateful you’re here, because what I have for you today is nothing short of magic—warm, golden mozzarella-stuffed soft pretzels, kissed with garlic butter and rosemary, and sprinkled with coarse sea salt. These pretzels are my go-to comfort food when I’m craving something savory, cheesy, and totally satisfying. Whether you’re new to homemade pretzels or a seasoned pro, this recipe is one you’ll want to bookmark and make again and again.

These aren’t just any soft pretzels—they’re stuffed with gooey, low-moisture mozzarella that melts beautifully inside a warm, chewy dough. As they bake, the cheese begins to bubble, and the rosemary-garlic butter seeps into every twist and crease. The end result is something utterly irresistible. Think classic soft pretzel meets mozzarella stick with a gourmet twist.

Why Mozzarella-Stuffed Soft Pretzels Deserve a Spot in Your Recipe Rotation

Mozzarella-stuffed soft pretzels are a game-changer. Why? Because they combine the satisfying chew of a pretzel with the gooey comfort of melted cheese. Here are a few reasons why this recipe is one you’ll come back to:

They’re fun to make and even more fun to eat.
The flavors are bold, fresh, and completely customizable.
You can prep them in advance and bake when ready.
They’re perfect for entertaining—guaranteed to impress your guests.
They turn a regular movie night into something special.

What Do Mozzarella-Stuffed Soft Pretzels Taste Like?

Let’s talk about flavor and texture, because that’s what sets this recipe apart. The pretzel dough is soft and pillowy inside, but with that slight crisp and chew on the outside thanks to the baking soda bath. The mozzarella inside melts into a gooey center that stretches when you pull the pretzel apart. Then there’s the topping—a buttery glaze infused with minced garlic and chopped rosemary, giving it that savory, aromatic finish.

When you bite in, you get the herbal, buttery notes first, followed by the satisfying crunch of coarse sea salt, and then boom—a creamy, cheesy, molten center that just melts in your mouth. It’s a sensory experience that’s hard to beat.

Benefits of Making These Pretzels from Scratch

There’s something special about baking pretzels at home. First, they taste fresher and better than anything you can buy pre-made or frozen. You have full control over the ingredients, so you can keep it wholesome or go totally decadent depending on your mood.

Baking from scratch also gives you the flexibility to adjust flavors, experiment with different cheeses, or even make sweet versions. And let’s not forget the aroma—when these pretzels are in the oven, your kitchen will smell like a European bakery meets Italian trattoria.

Whether you’re making them for game day, a gathering with friends, or just because it’s Tuesday and you deserve a treat, this recipe brings joy and comfort with every bite.

Ingredients You’ll Need (Makes 8 Soft Pretzels)

For the Dough:

1 ½ cups warm water (110°F or 45°C)
2 ¼ teaspoons instant yeast (1 packet)
1 teaspoon salt
1 tablespoon granulated sugar
4 cups all-purpose flour
2 tablespoons melted butter

For the Cheese Filling:

8 sticks or chunks of low-moisture mozzarella cheese

For the Baking Soda Bath:

½ cup baking soda
9 cups water

For the Topping:

2 tablespoons melted butter
1 clove garlic, finely minced
1 teaspoon fresh rosemary, chopped
Coarse sea salt for sprinkling

Tools You’ll Need

Large mixing bowl
Measuring cups and spoons
Stand mixer with a dough hook (optional)
Rolling pin
Large saucepan
Slotted spoon or spider strainer
Baking sheet
Parchment paper
Pastry brush

Ingredient Swaps and Flavor Variations

One of the best parts about this recipe is its adaptability. Here are a few swaps and additions you can try:

Use cheddar, gouda, or pepper jack cheese for a new flavor twist.
Add finely chopped jalapeños or sun-dried tomatoes to the dough for extra personality.
Swap rosemary for thyme or basil, or skip the herbs entirely if you want a more traditional flavor.
For a sweet version, skip the cheese, brush with butter after baking, and toss with cinnamon sugar.

You can even pair these pretzels with a main dish or transform them into a meal of their own—just like this super creative Pizza Burgers Recipe that balances cheesy richness with hearty flavor. It would be an epic combo for game day or a casual party menu.

Step-by-Step Instructions to Make Mozzarella-Stuffed Soft Pretzels

Step 1: Prepare the Dough

In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit for about 5 minutes, until the yeast becomes foamy and active.

Add in the salt, flour, and melted butter. Mix with a wooden spoon or in a stand mixer with a dough hook until a rough dough forms. Knead for 5 to 7 minutes, until the dough is smooth and elastic.

Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour or until doubled in size.

Step 2: Shape and Fill the Pretzels

Once risen, punch down the dough and divide it into 8 equal pieces.

Roll each piece into a rope about 12 to 14 inches long. Flatten each rope slightly and place a stick of mozzarella in the center. Fold the dough over the cheese and pinch the edges to seal it well.

Shape each rope into a classic pretzel by forming a U-shape, crossing the ends over each other, and folding them down.

Step 3: Soda Bath

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large pot, bring 9 cups of water and ½ cup baking soda to a gentle boil. One at a time, place each pretzel into the bath for about 30 seconds. Remove with a slotted spoon and place on the prepared baking sheet.

Step 4: Add Toppings and Bake

Mix together melted butter, garlic, and chopped rosemary. Brush this mixture generously over each pretzel, making sure to get into all the crevices.

Sprinkle with coarse sea salt and bake for 12 to 15 minutes, until the pretzels are deep golden brown and the cheese is bubbling at the seams.

Let cool slightly before serving—but not too long, because that molten cheese is best enjoyed warm.

What to Serve with These Soft Pretzels

These pretzels are perfect all by themselves, but here are a few ideas to elevate your snack game:

Serve with warm marinara sauce for dipping—it’s a crowd-pleaser every time.
Try a side of ranch or honey mustard for something tangy and sweet.
Pair with a bowl of creamy tomato soup for a cozy meal.
Use them as a side for casseroles like this family-friendly Cowboy in a Window Casserole that’s hearty, satisfying, and bursting with flavor.

Tips for Success

Seal the dough tightly around the cheese to avoid any leaks during baking.
Make sure your baking soda bath is gently boiling—not too aggressive—to maintain the dough’s shape.
Don’t overbake or you risk the cheese drying out.
If using shredded cheese, press it into a compact shape for easier stuffing.

How to Store and Reheat

Let the pretzels cool completely before storing. Place in an airtight container and refrigerate for up to three days. To reheat, warm in a 350°F (175°C) oven for 8 to 10 minutes until the cheese is melty and the outside is crisp again.

You can also freeze unbaked pretzels after shaping and stuffing. Just thaw them in the fridge overnight, give them the soda bath, and bake as usual the next day.

Frequently Asked Questions

Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. Store it covered in the refrigerator after the first rise, then bring to room temperature before shaping and baking.

Can I skip the cheese?
Absolutely. If you want traditional soft pretzels, just omit the mozzarella and follow the same shaping and baking steps.

Why is the baking soda bath important?
The baking soda bath gives the pretzels their deep color and signature chewy crust. Skipping it will result in a bread-like roll—not quite the same!

My pretzels unraveled in the oven. What happened?
Make sure you pinch the dough together firmly when shaping. If needed, lightly dampen the ends to help them stick.

Can I make a sweet version of this?
Definitely. Just skip the cheese and top with cinnamon sugar after baking. If you’re into playful twists on traditional recipes, you might love this whimsical Rainbow Cloud Sugar Pizza as another dessert-friendly idea.

In Conclusion

These mozzarella-stuffed soft pretzels are a celebration of comfort food done right. They’re warm, golden, and bursting with cheesy goodness in every bite. Perfect for sharing (or not!), they work beautifully as an appetizer, snack, or even a light meal when paired with soup or salad.

With simple ingredients and easy-to-follow steps, you can bring the magic of fresh, homemade pretzels to your kitchen any day of the week. Whether you’re hosting friends or just indulging in a weekend treat, this recipe delivers every time.

If you enjoyed this recipe, don’t miss these other creative, flavor-packed dishes:

I’d love to hear how your pretzels turned out! Please leave a review and let me know if you made any fun tweaks. And don’t forget to share your photos on Pinterest to inspire other home cooks in our community.

Nutritional Information (Per Serving, Approximate)

Calories: 310
Protein: 11g
Carbohydrates: 37g
Fat: 13g
Saturated Fat: 6g
Fiber: 2g
Sodium: 580mg
Sugar: 1g

Mozzarella-Stuffed Soft Pretzels

Author: Sam

Print Recipe

Description

Mozzarella-stuffed soft pretzels are warm, chewy, and loaded with melty mozzarella inside. Topped with buttery garlic and rosemary, they’re anything but boring! These pretzels are perfect for sharing (or keeping all to yourself). A fun, from-scratch recipe that’s easy enough for beginners and flavorful enough for every occasion.

Ingredients

Scale

For the Dough:

1 ½ cups warm water (110°F / 45°C)
2 ¼ tsp instant yeast (1 packet)
1 tbsp granulated sugar
1 tsp salt
4 cups all-purpose flour
2 tbsp melted butter

For the Filling:

8 sticks or chunks of low-moisture mozzarella cheese

For the Baking Soda Bath:

½ cup baking soda
9 cups water

For the Topping:

2 tbsp melted butter
1 clove garlic, finely minced
1 tsp fresh rosemary, chopped
Coarse sea salt, for sprinkling

Instructions

Make the Dough:
In a large bowl, stir together warm water, yeast, and sugar. Let sit for 5 minutes until foamy. Add salt, flour, and melted butter. Knead until soft and elastic (about 5–7 minutes). Cover and let rise in a warm spot for 1 hour or until doubled in size.
Shape and Stuff the Pretzels:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Punch down the dough and divide into 8 equal portions. Roll each piece into a 12–14 inch rope, flatten slightly, and place a mozzarella stick inside. Pinch edges to seal, then shape into pretzels.
Baking Soda Bath:
Bring 9 cups of water and baking soda to a boil. One at a time, boil each pretzel for 30 seconds. Remove with a slotted spoon and place on the baking sheet.
Top and Bake:
Stir together melted butter, minced garlic, and chopped rosemary. Brush over pretzels and sprinkle with coarse salt. Bake for 12–15 minutes, until golden brown and bubbly.
Cool Slightly and Serve Warm:
Let cool for 5 minutes and enjoy while the cheese is still gooey!

Notes

Seal the dough tightly around the cheese to avoid leaks during baking.
Don’t skip the baking soda bath—it’s what gives that iconic pretzel texture.
These pretzels are best served warm, but they reheat beautifully in the oven at 350°F (175°C) for 8–10 minutes.
You can freeze shaped, unbaked pretzels. Thaw before boiling and baking as directed.
For extra flavor, try swapping in cheddar, pepper jack, or even brie.

Want a sweet version? Skip the cheese, brush with butter, and sprinkle with cinnamon sugar after baking!